SDG 2- Zero Hunger, SDG 12- Responsible consumption and production and SDG 13- Climate action. This Collection welcomes original research on food processing, including research on refining and ...
The new Non-UPF Verified Standard, developed by The Non-GMO Project, draws a clear line between necessary innovation and needless manipulation. It helps the food industry design for shelf stability ...
The field of functional and fortified foods is rapidly expanding as consumers seek products that offer health benefits beyond basic nutrition. However, ...
In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...
A new comprehensive scientific review brings clarity to this complex landscape, mapping how pesticide residues are formed, ...
UPF controversy is accelerating regulatory and consumer pressure, but definitions remain inconsistent — creating risk for ...
Negativity around processed foods does not tell the whole story according to a new paper published by the Institute of Food Technologists Processed food, especially ultra-processed foods (UPF) is, for ...
In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...
Blending and grinding make food easier to chew, digest, and absorb nutrients. Macronutrients like protein, fat, carbs, and fibre remain unchanged by blending. Vitamins C and B complex can be lost ...
Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.
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